CarbonTom
Well-Known Member
- Joined
- Feb 18, 2014
- Messages
- 338
- Reaction score
- 38
Hey guys. I am planning on brewing this beer this evening. I am going for a session style IPA, to the tune of founders' all day ipa. I have a sh!tton of leaf simcoe, so I am trying to use it up. I have a couple questions since this is a style I have yet to try.
Mash temp, should I be mashing low or high? I would like for it to be finishing on the dry side, so should I be doing like a 148?
Also, since I am trying to hack through a pound of leaf hops that I can't really store properly after I open the bag, is there any detriment to having a dry hop this big? I am making a large enough batch to not be too worried about loss from the dry hop. I figure 4 days will keep me from getting any vegetal notes.
Batch Size: 6.50 gal Style: American Pale Ale (10A)
Boil Size: 9.86 gal Style Guide: BJCP 2008
Color: 5.2 SRM Equipment: Pot on Dad's Cook top 10 gallon cooler mash tun
Bitterness: 43.0 IBUs Boil Time: 75 min
Est OG: 1.046 (11.3° P) Mash Profile: Single Infusion, Light Body
Est FG: 1.008 SG (1.9° P) Fermentation: Ale, Two Stage
ABV: 5.0% Taste Rating: 30.0
Ingredients
Amount Name Type #
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.0 oz Victory Malt (25.0 SRM) Grain 2
4.0 oz Wheat, Flaked (1.6 SRM) Grain 3
1 lbs 8.0 oz Munich Malt - 10L (10.0 SRM) Grain 4
0.25 oz Simcoe [13.0%] - Boil 20 min Hops 5
0.5 oz Simcoe [13.0%] - Boil 15 min Hops 6
0.75 oz Simcoe [13.0%] - Boil 10 min Hops 7
2.0 oz Simcoe [13.0%] - Boil 5 min Hops 8
4.0 oz Simcoe [1.0%] - Steep 30 min Hops 9
1 pkgs California Ale (White Labs #WLP001) Yeast 10
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 11
8.0 oz Simcoe [13.0%] - Dry Hop 4 days Hops 12
Mash temp, should I be mashing low or high? I would like for it to be finishing on the dry side, so should I be doing like a 148?
Also, since I am trying to hack through a pound of leaf hops that I can't really store properly after I open the bag, is there any detriment to having a dry hop this big? I am making a large enough batch to not be too worried about loss from the dry hop. I figure 4 days will keep me from getting any vegetal notes.
Batch Size: 6.50 gal Style: American Pale Ale (10A)
Boil Size: 9.86 gal Style Guide: BJCP 2008
Color: 5.2 SRM Equipment: Pot on Dad's Cook top 10 gallon cooler mash tun
Bitterness: 43.0 IBUs Boil Time: 75 min
Est OG: 1.046 (11.3° P) Mash Profile: Single Infusion, Light Body
Est FG: 1.008 SG (1.9° P) Fermentation: Ale, Two Stage
ABV: 5.0% Taste Rating: 30.0
Ingredients
Amount Name Type #
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.0 oz Victory Malt (25.0 SRM) Grain 2
4.0 oz Wheat, Flaked (1.6 SRM) Grain 3
1 lbs 8.0 oz Munich Malt - 10L (10.0 SRM) Grain 4
0.25 oz Simcoe [13.0%] - Boil 20 min Hops 5
0.5 oz Simcoe [13.0%] - Boil 15 min Hops 6
0.75 oz Simcoe [13.0%] - Boil 10 min Hops 7
2.0 oz Simcoe [13.0%] - Boil 5 min Hops 8
4.0 oz Simcoe [1.0%] - Steep 30 min Hops 9
1 pkgs California Ale (White Labs #WLP001) Yeast 10
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 11
8.0 oz Simcoe [13.0%] - Dry Hop 4 days Hops 12